Zesty Tomato Salsa for Canning

Make these Easy Traditional Tomato Salsa with a zesty kick. Remember to add the Hot Pepper Sauce to give you the perfect recipe of Zesty Tomato Salsa for Canning.

We all love Winters, specially the period during half term breaks. Its the time of the year we have celebrations and gatherings more often than ever. That one week of School Break gives us so much of relaxation to brek free from routine and unwind. Our Big Boy turned 8, a day before Valentine’s Day. How time flies !! He was hardly 4 Months old, when we visited a cousin’s house and they captured a snapshot of him lying in a Bean Bag.

Nachos with Salsa are the perfect crumb when its time for jubilation. It was on my Nibble list yet again, this time for my son’s Birthday Party. My shopping checklist was ready and It was already on it along with drinks, cake, cheese and other essentials needed for cooking up the Birthday Dinner.

We all love Nachos and Salsa together topped with Jalapenos & Cheese. Who doesn’t? I haven’t got any near to the ultimate tasting home made Tomato Salsa and finally resent to store bought ones. After an adhoc exploration on google, I am so glad to have gleaned on this recipe from Ball.

Very rarely do I shop, based on the ingredients as I normally devise my recipe with the available ingredients. It was actually interesting and adventurous selecting the ingredients as in the roll and then executing them.

We all enjoyed delving the tortilla chips into the prepared jars. H appreciated the flavors in the very first mouthful and said this is one of the best homemade he has tasted.

Prepare for water canning, by heating the jars in simmered water, until ready for use. Blanch the tomatoes, placing them in boiling water for 2-3 minutes. Peel the skin, remove the seeds and chop them fine. Finely Chop the Peppers, Onions, Garlic and coriander leaves In a steel sauce pan, combine all the ingredients and heat over high heat. Allow it boil with constant stirring and reduce it to simmer for atleast 8- 10 minutes or until they begin to thicken a bit. Scoop the Salsa carefully into the preserving jars, leaving 1/2 inch headspace from the top. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight. Repeat the process until you fill in the remaining jars. Process the filled jars into boiling water for 15 minutes,checking for altitude.

Notes: The lid should not flex up at any point after processing the jar. Use of Pepper sauce is highly recommended, if you like the heat kick. Alternatively reduce the amount, do not omit. Use Cider Vinegar and do not replace with Distilled White Vinegar.